Again, this supper idea is incredibly simple yet delivers maximum flavour. It’s hearty and filling, given the sweet potato, yet feels light and fresh thanks to the spinach and lime. Give it a whirl, it won’t take you twenty minutes!
The quantities here serve 2 people.
2 medium sweet potatoes
400g cod loin, or 2 'portions', chopped into ‘fish goujon’ sized chunks
4 handfuls of spinach
4 tablespoon of tamari
thumb-sized hunk of fresh ginger
½ red onion
salt and pepper
Firstly, peel and chop the sweet potatoes into even chunks – roughly 1.5cm by 1.5 cm is a good size for this. In fact, if you enjoy the rougher texture with the skin, by all means keep it on!
Cover the diced sweet potato with salted water in a medium saucepan and bring to the boil. Once at the boil, reduce to a gentle simmer (an aggressive boil will cook the potato unevenly, and break it up as well). Simmer for approximately 15 minutes, or until cooked through.
While the sweet potatoes are cooking, finely chop or grate the ginger and stir with the tamari in a small mixing bowl. Toss the cod in this mixture, and leave to marinate while the potato is cooking.
Finely slice some red onion and chop some coriander.
Once cooked, drain the sweet potatoes, and allow plenty of steam to billow off.
Heat a tablespoon of coconut oil in the potato saucepan (no need to rinse!), add the spinach, some salt and pepper, and the cooked sweet potato. Put the lid on, letting the heat from the potatoes wilt the spinach. At this point you can turn the heat off – the residual heat will do the trick! Leave to one side while you cook the cod.
Heat a tablespoon of coconut oil in a frying pan on a medium/high heat. Once hot, add the cod (though not all of the marinade) and cook for 3 minutes on the first side - it should sizzle immediately. Turn the fish over, and continue to cook for 2 minutes on the second side, perhaps lowering the heat. A bit of colour or charring here is great. When you turn the fish, add the remains of the marinade to the frying pan.
Note - the thickness of cod loins can vary, check it’s cooked by gently pushing the fish with your thumb, you should see the flakes come apart.
Now simply plate some of the spinach and sweet potato mix onto each plate, scatter with raw red onions and chopped coriander, and serve the cod on top, scrapping all the delicious pan juices and bits of ginger on top too – these will have wonderful flavour!
Squeeze over plenty of fresh lime, to bring the whole thing to life – it should be as bright and exciting in flavour as it is in colour! Devour immediately!